Garlic Herb Roasted Beef with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef with Roasted Root Vegetables

Enjoy a savory platter featuring tender garlic herb roasted beef accompanied by a medley of caramelized root vegetables. The beef is infused with aromatic garlic, rosemary, and thyme, while the carrots and parsnips add a natural sweetness, creating a wholesome meal that delights both the eyes and the palate.

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NUTRITION

443kcal
Protein
37.3g
Fat
22.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Roast

1 medium Carrot

1 small Parsnip

2 cloves Garlic

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by peeling and cutting the carrot and parsnip into uniform sticks or chunks.

  • 3

    In a mixing bowl, toss the cut vegetables with olive oil, salt, pepper, and half of the minced garlic.

  • 4

    Place the vegetables on a baking sheet in a single layer.

  • 5

    Rub the beef roast with the remaining minced garlic, dried rosemary, dried thyme, salt, and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the beef roast on all sides until nicely browned.

  • 7

    Transfer the seared beef onto another baking sheet or a roasting pan and place it in the oven.

  • 8

    Simultaneously, roast the vegetables in the oven. Check both beef and vegetables after 20 minutes.

  • 9

    Roast the beef for approximately 25-30 minutes for medium-rare, or adjust time according to your preferred doneness, while the vegetables should be tender and slightly caramelized.

  • 10

    Remove both the beef and vegetables from the oven. Let the beef rest for 5-10 minutes before slicing.

  • 11

    Slice the beef against the grain and serve alongside the roasted root vegetables.

Garlic Herb Roasted Beef with Roasted Root Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Garlic Herb Roasted Beef with Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Garlic Herb Roasted Beef with Roasted Root Vegetables

Enjoy a savory platter featuring tender garlic herb roasted beef accompanied by a medley of caramelized root vegetables. The beef is infused with aromatic garlic, rosemary, and thyme, while the carrots and parsnips add a natural sweetness, creating a wholesome meal that delights both the eyes and the palate.

NUTRITION

443kcal
Protein
37.3g
Fat
22.7g
Carbs
19g

SERVINGS

1 serving

INGREDIENTS

6 ounces Lean Beef Roast

1 medium Carrot

1 small Parsnip

2 cloves Garlic

1 teaspoon Olive Oil

1/2 teaspoon Dried Rosemary

1/2 teaspoon Dried Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the vegetables by peeling and cutting the carrot and parsnip into uniform sticks or chunks.

  • 3

    In a mixing bowl, toss the cut vegetables with olive oil, salt, pepper, and half of the minced garlic.

  • 4

    Place the vegetables on a baking sheet in a single layer.

  • 5

    Rub the beef roast with the remaining minced garlic, dried rosemary, dried thyme, salt, and black pepper.

  • 6

    Heat a skillet over medium-high heat and sear the beef roast on all sides until nicely browned.

  • 7

    Transfer the seared beef onto another baking sheet or a roasting pan and place it in the oven.

  • 8

    Simultaneously, roast the vegetables in the oven. Check both beef and vegetables after 20 minutes.

  • 9

    Roast the beef for approximately 25-30 minutes for medium-rare, or adjust time according to your preferred doneness, while the vegetables should be tender and slightly caramelized.

  • 10

    Remove both the beef and vegetables from the oven. Let the beef rest for 5-10 minutes before slicing.

  • 11

    Slice the beef against the grain and serve alongside the roasted root vegetables.